Cozy Rhubarb Pudding Recipes

RHUBARB PUDDING DESSERT

Steps:

• In a large bowl, combine the crumbs, sugar and butter; set aside 2 tablespoons. Press remaining crumbs into an ungreased 11x7-in. baking dish. Bake at 350° for 8-10 minutes; cool. , For filling, in a large saucepan combine sugar and cornstarch. Add rhubarb and water; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in food coloring if desired. Spread over the crust; chill. , Combine whipped cream and marshmallows; spread over rhubarb layer. Prepare pudding mix according to package directions for pie filling; spread over marshmallow layer. Sprinkle with reserved crumbs. Cover and refrigerate for 4 hours or overnight.

RHUBARB PUDDING

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Whisk the flour, 1/2 cup of sugar, baking powder, and salt in a mixing bowl; set aside. Grease a 9x13 inch baking dish.
• Beat the egg, butter, and milk in a bowl until smooth. Stir in the flour mixture until moistened, then spread into the prepared baking dish. Stir together the rhubarb, 2 cups of sugar, and the water; pour into the baking dish.
• Bake in the preheated oven until the dough has set and the rhubarb is bubbly, about 40 minutes.

RHUBARB PUDDING

Steps:

• Preheat oven to 350.
• Mix ingredients in large bowl.
• Pour into an ungreased 9x9 cake pan.
• Bake for 1 hour or until golden brown.
• Allow to cool and may be served warm.
• Garnish with milk and sprinkled sugar.
• Enjoy!
• To make a 9x13 pan double recipe.

RHUBARB STEAMED PUDDING

Steps:

• Cook the rhubarb with 75g/2¾oz of the sugar and the ginger over a gentle heat for 2-3 mins until just starting to soften. Remove from heat.
• Grease a 900ml pudding basin. Put butter and remaining sugar in a bowl and cream together. Stir in vanilla extract, then beat in eggs, a little at a time. Sift in flour and carefully fold into the mixture.
• Spoon rhubarb into the bottom of the basin, then spoon the sponge mixture on top and level off surface.
• Butter a piece of greaseproof paper slightly bigger than the top of the pudding basin. Make a pleat in the centre and secure over the top of basin. Repeat with a piece of foil, then secure the whole thing with string. Place in a pan half filled with simmering water. Cover and cook for 1½ hrs, checking regularly that the pan does not boil dry. Remove cover, invert the pudding onto a plate, then carefully lift off the pudding basin. Serve with crème fraîche or single cream.

CONTEST-WINNING RHUBARB PUDDING

Steps:

• Remove crusts from bread; cut into 1/2-in. cubes. Place in a greased 1-1/2-qt. baking dish. , In a large saucepan, heat milk over medium heat until bubbles form around sides of pan; remove from the heat. Stir in butter until melted. Pour over bread; let stand for 15 minutes., In a large bowl, combine the eggs, rhubarb, sugar, cinnamon and salt; stir into bread mixture. Sprinkle with brown sugar. Bake at 350° for 45-50 minutes or until set. Serve warm. Refrigerate leftovers.

NORWEGIAN RHUBARB PUDDING

Steps:

• Heat 1 3/4 cups water and 3/4 cup sugar to boiling, stirring occasionally.
• Add rhubarb.
• Simmer uncovered until rhubarb is tender, about 10 minutes.
• Mix 1/4 cup water and the cornstarch; stir into rhubarb.
• Heat to boiling, stirring constantly.
• Boil and stir 1 minute.
• Stir in vanilla extract.
• Pour into serving bowl or dessert dishes. Cover and refrigerate.
• Beat whipping cream and 2 tablespoons sugar in chilled bowl until stiff.
• Pipe through decorators' tube or spoon onto pudding.

RHUBARB OVEN PUDDING

Steps:

• Heat oven to 425°F. In each of 2 (10-oz) custard cups, place 2 teaspoons butter. Heat in oven until bubbling.
• Meanwhile, in small bowl, beat flour, milk, egg and salt with wire whisk just until smooth. Pour mixture into bubbling butter. Sprinkle rhubarb over batter. In small bowl, mix brown sugar and nutmeg; sprinkle over batter and rhubarb. Place cups in 11x7-inch glass baking dish.
• Bake 20 to 25 minutes or until puffed and golden brown. Serve warm.